Lemon Fluff Pudding
Recipe: #24325
July 08, 2016
"This recipe was in our Saturday newspaper The Weekend West and though they call it Lemon Fluff it reminds me of the Lemon Delicious I used to make many years ago but lost the recipe so saving this one to try very soon. I have made the zest/rind optional as the DH does not like it added to the recipe. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (381.4 g)
- Calories 661.2
- Total Fat - 35.2 g
- Saturated Fat - 20.2 g
- Cholesterol - 289 mg
- Sodium - 434.2 mg
- Total Carbohydrate - 78.2 g
- Dietary Fiber - 3.4 g
- Sugars - 58.8 g
- Protein - 14 g
- Calcium - 210.1 mg
- Iron - 1.9 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Cream the butter and the sugar until light and fluffy and then add the lemon zest/rind (if using) and beat for a minute longer.
Step 3
Separate the eggs and keep the white to one side.
Step 4
Add the flour, lemon juice and gradually add the milk, the mixture is quite thin.
Step 5
Beat the egg whites until they just hold their shape and gently fold these into the mixture.
Step 6
Pour this mixture into a deepish, buttered, oven-proof dish into which it just fits.
Step 7
Place the dish in a the oven and bake until the top is golden brown and feels firm to the touch.
Step 8
Serve warm with thick cream.
Tips & Variations
No special items needed.
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